Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / A Jellie of Fyshe Recipe
    Lost? Site Map

    A Jellie of Fyshe

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 8 mins

    1 hrs

    8 mins

    Julie3551's Note:

    In medieval England elaborate and very decorative jellies often included whole fish and birds, and were decorated with edible silver and gold. This is a simpler version.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the fish, onions, vinegar, ginger, spices, wine and water into a pot. Bring gently to a boil and simmer 10 minutes.
    2. 2
      Add the scallops and prawns and cook another 3 minutes.
    3. 3
      Remove fish, bone and skin. Remove scallops and prawns.
    4. 4
      Strain the cooking juice and set aside to cool for several hours to allow sediment to settle. Carefully pour off juices, leaving the sediment, and then strain several times through clean muslin. You should have about 3 cups of liquid left.
    5. 5
      Melt gelatin in 1/2 cup of the liquid, cool to room temperature, then mix into the rest of the juices.
    6. 6
      Pour a thin layer of the gelatin mix into a 4-5 cup mold or dish. Refrigerate until set.
    7. 7
      Flake the fish and cut the scallops into 3 or 4 pieces. Arrange a layer of the best looking flakes, scallops and prawns on the layer of gelatin. Spoon on more gelatin and return to fridge to set gelatin.
    8. 8
      Continue building layers of seafood and gelatin until all are used up.
    9. 9
      Chill AT LEAST 3 HOURS before unmolding.
    10. 10
      Garnish with herbs and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for A Jellie of Fyshe

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 141.2
     
    Calories from Fat 4
    25%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 36.0 mg
    12%
    Sodium 339.1 mg
    14%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.3 g
    9%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    white wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites